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Eggs en cocotte

Published: 28 Nov 18
Updated: 18 Mar 24

Eggs en cocotte is an elegant French dish that’s perfect for lazy Sunday brunches. We’ve added a heartier twist by baking the eggs in a rich tomato and cannellini bean sauce. Serve with sourdough toast for scooping it all up.

Looking for brunch ideas for Mother’s Day? We’ve got a whole Mother’s Day brunch recipe collection. Or, check out this recipe for eggs on cocotte with smoked salmon, leeks and peas.

Easy
November 2018

Test kitchen approved

Makes 6
Hands-on time 20 min, Oven time 15 min

Looking for brunch ideas for Mother’s Day? We’ve got a whole Mother’s Day brunch recipe collection. Or, check out this recipe for eggs on cocotte with smoked salmon, leeks and peas.

Vegetarian recipes

Nutrition: per serving

Calories: 345kcals
Fat: 14.2g (3.5g saturated)
Protein: 18.4g
Carbohydrates: 33.1g (4.7g sugars)
Fibre: 5.8g
Salt: 1.1g

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Ingredients

Olive oil for frying and brushing
2 shallots, chopped
1 garlic clove, crushed
1 tbsp sun-dried tomato & paprika paste (we used Belazu – see tip)
Splash sherry vinegar
390g pack or jar tomato passata
400g tin cannellini beans, rinsed and drained
250g pack mixed mushrooms
Handful chopped fresh parsley
Handful freshly chopped dill
6 medium free-range eggs (we used Burford Browns for their bright orange yolks)
6 tbsp full-fat greek yogurt
6 slices sourdough bread, toasted and buttered, to serve

You’ll also need…

6 x 250ml ramekins

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Method

Heat the oven to 190°C/170°C fan/gas 5 and boil a kettle full of water. Heat a splash of olive oil in a medium pan and gently fry the shallots for 5 minutes to soften. Stir in the garlic and sun-dried tomato paste, then cook for a few minutes more. Add the sherry vinegar and passata, bring to a fast simmer, then cook for 5 minutes to thicken, stirring from time to time. Next add the beans and simmer for 5 minutes. Set aside.
Meanwhile, heat another splash of oil in a medium frying pan, chop the mushrooms, then fry over a medium high heat for 4-5 minutes until golden brown. Set aside.
Brush the ramekins with a little oil, then put in a roasting tin. Divide the beans among the ramekins, then add a few mushrooms and some chopped herbs (reserve some mushrooms and herbs). Crack an egg into each ramekin, then spoon in 1 tbsp yogurt. Top with the rest of the mushrooms and season with salt and pepper.

Put the tin on a half-pulled out oven shelf, then fill with the hot water from the kettle (no more than halfway up the sides of the ramekins). Slide the shelf carefully back in the oven, then bake for 15 minutes. The yolks will be runny but the white should be just set. Sprinkle with the remaining herbs and serve with sourdough toast soldiers.